Orange Zucchini Cake

Total Time
1hr 25mins
Prep 20 mins
Cook 1 hr 5 mins

The addition of orange makes this zucchini cake a bit different. Recipe came out of the food section of a newspaper in the 1970's

Ingredients Nutrition


  1. --------Cake-------.
  2. Cream butter in large mixing bowl with orange peel, spices and brown sugar until light and fluffy.
  3. Beat in eggs, one at a time.
  4. Sift flour with baking powder and salt and blend into creamed mixture alternately with orange juice.
  5. Stir in zucchini.
  6. Pour into greased and floured 10-inch tube pan.
  7. Bake in 350 degree oven 55 to 65 minutes, or until cake tester inserted in center comes out clean.
  8. Cool in pan 10 minutes, then remove from pan and cool completely.
  9. --------Glaze--------.
  10. Beat ingredients together until smooth.
  11. Spread on top of cooled cake.


Most Helpful

Made this cake for a catering job in a full sheet pan. For my taste the spices a bit overwhelmed the zucchini flavor. In my second try I doubled the amount of zucchini and the cake came out just fine. Very light and fluffy. Good crumb. With 50 - 100% more zucchini it would be a 5 star cake.

MEAN CHEF October 01, 2002

P-E-R-F-E-C-T! Light, tender & full of great orange flavor. The smell coming from the oven while it's baking will drive you crazy--soooooo good! This will be a regular around here! ;)

Iron Bloomers May 09, 2002

This is so delicious and moist! We loved the orange flavor combined with the zucchini. I will definitely be making this again--it's a great way to use zucchini from our garden. I even used extra zucchini in my cake and it still turned out perfect. I am passing this recipe along to my mother. Thanks!

mtbfam113 July 23, 2008

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